Arriving in bookstores just in time for the summer grilling season: “The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair,” by Kelsey Barnard Clark (Chronicle Books, May 5, 2026)
The publisher gifted me an advance copy of this grilling and barbecuing cookbook to preview, via NetGalley.
The cookbook author is a restaurateur, Netflix cooking show contestant, and Southern chef. This is her third cookbook. She loves spending time in the outdoors, and has worked hard to perfect techniques for grilling and smoking over an open fire. She also shares tips on hosting and entertaining outside.
The last chapter of the cookbook also includes recipes for rubs, brines and marinades.
Chapters include:
- The Setup
- The Techniques
- Bringing it All Together
- Menus
At my house, we have a simple barbecue grill, and we entertain often. I’ve wondered if we should go another route, so I found the section on choosing your appliance especially interesting. The author compares propane grills to metal charcoal grills, ceramic grills and electric pellet grills. She also mentions chamber, vault and box smokers. The section on your outdoor cooking toolkit was interesting and helpful too. There’s also tips on creating your outdoor entertaining toolkit, which includes bug spray (even here in the Pacific Northwest where I’m writing from), candles, trash cans (practical) and string lights (for atmosphere).
The Techniques section explains what goes with what – which brine or which foil packet goes with pork and which with poultry or fish; and what to do with beef and lamb.
The Grilling section looks incredibly comprehensive. The chapter begins with info on starting and fueling the fire. There are tips and techniques for oiling and basting, and monitoring temperature. Recipes include Spatchcock chicken, chicken quarters, chicken wings, quail/dove, pork shoulder steaks/chops, pork loins, baby back ribs, lamb legs and shoulders, lamb loin, and various steaks. Info pages in this chapter include a note and diagram on primal cuts, and a note on how to cook steaks properly.
The chapter continues with recipes and tips for cooking short ribs, roasts, smash burgers, and so on. The next section involves fish, with tips on cooking it; then recipes for fillets, fish steaks, fish grilled in foil packets, oysters on the half shell, and then my favorite part: grilling wild mushrooms and cauliflower steaks! I’m a vegetarian and I’m excited for these two recipes specifically. There are also recipes for grilled corn panzanella, naan cooked over the fire, and campfire biscuits baked in a cast iron pan. I’m starting to really love this cookbook!
The Smoking chapter involves poultry, pork, beef, venison, bison, elk, and seafood. As a bonus, it calls out “Beyond,” with recipes for smoked cheese, vegetable chili, carrots and parsnips, cabbage and onions, and a Basque cheesecake. I so appreciate this nod to plant forward and vegetarian friendly recipes!
The Smoking chapter continues with tips on choosing your wood, then recipes for smoked chicken, smoked turkey, smoked quail, pork butt, smoked brisket, smoked fish, smoked cheese and so on.
The next section of this cookbook shares tips on adding flavor with marinades, brines, rubs, and foil packets filled with herbs and/or spices. I had to chuckle when I saw a Southern-inspired ‘Sweet tea” brine.
I love that the cookbook embraces global flavors, sharing Chinese, Cajun, Arabic, Thai, African, and French (via Julia Child) inspired marinades and rubs.
The Condiments section shares recipes for Hollandaise sauce, basting butters, green sauces, BBQ and dipping sauces. The flavors include zhoug, chimichurri, a Japanese ponzu sauce, an Italian style Romesco sauce, Korean BBQ sauce, and aji verde. This cookbook would not be complete without the Classic Sweet Southern BBQ Sauce recipe, of course.
I’m delighted to report there’s a Veggies & Green section, with recipes for salads, slaws, and vegetable side dishes. There are charred beans, pickles, kimchi, collard greens (of course, in this Southern inspired cookbook), and brussels sprouts.
The Starchy Sides chapter yields comforting deliciousness including tartines, grains and pastas, and potatoes. (Tartines are hearty bread, toasted and topped with tasty things. Think bruschetta, not tarts). I’m excited to try the green fusilli recipe – I’ve not made this over an open fire!
By the way, the cookbook’s measurements are given in both metric and Imperial (by weight or by volume).
The cookbook is sprinkled with a restrained amount of photos of the lovely author and her darling family members.
I initially was not super excited about this cookbook, since my vegetarian lifestyle makes barbecue cookbooks a bit uninteresting to me. I’m not ashamed to admit I was so wrong and found this cookbook useful and delightful. Looking forward to using it to help prep outdoor parties all summer long this year!
Shop for “The Flavor of Fire” on Amazon or at Barnes & Noble (affiliate links).
-Carrie
Cookbook Divas
